Vegan Recipe Collection Over 800 Vegan Recipes

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1 small wedge of ogen or galia or any melon cut in 1/4 inch dice
1/4 avocado, cut into 1/4 inch dice
1 tomato, skinned seeded and chopped
1 small red onion, finely chopped
2 red chillies, deseeded and thinly sliced
2 tbsp chopped fresh coriander
pinch cayenne pepper
zest and juice of 2 limes
Scoop the seeds from the passion fruit into a bowl. Add the mango and ginger cover and leave to
marinate for 1 hour at room temperature.
Meanwhile, for the salsa, blend together all the ingredients in a bowl, set aside.
Place the passion fruit, mango and ginger in blender or food processor and add the maple syrup and
orange juice. Blend to a fine puree, then strain through a fine strainer or sieve into a bowl. Cover and chill
for 2 hours in the refrigerator.
To serve, add the salsa to the blended soup, sprinkle with a little cracked black pepper and serve in
individual well-chilled bowls.
Parsnip and Wild Rice Mulligatawny
50g (1 3/4oz) wild rice
50g (1 3/4oz) margarine
1 onion, chopped
1 garlic clove, crushed
450g (1 lb) parsnips, diced
1/2 tsp turmeric
2 tbsp curry powder
1.5 litres (2 3/4pints) vegetable stock
1 green apple, peeled and diced
125ml (4oz) unsweetened coconut milk
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